By far the most popular recipe on my blog is these Chocolate Chip Quinoa Cookies. It is the number one search term that drives people to my site and the most clicked on post of all time, by far. So I thought it might be fun to try these quinoa cookies remixed.
Yesterday I was emailing with my friend Nicole and I mentioned that I wanted to try another version of the quinoa cookie. She’s in the process of writing a flourless baking cookbook so she is naturally interested in uninteresting topics like recipe development. Anyway, I like the original recipe, especially the dough before baking but I thought a mix of gluten-free oats, almond meal and quinoa might make for a tastier cookie.
Problem was, no quinoa! I know, how is that possible? What’s a blogger to do but strap on my Uggs, leash up the dog and walk down to Whole Foods. On our way, we took a little detour through the park where Eli ran around like crazy in the snow. This is when I realized I’d made my first, and likely not last, dumb California girl mistake. Uggs are not meant for snow! They are wonderful for cold, dry weather but once wet they absorb EVERYTHING. I literally felt like I was walking around in cold, wet sponges! So gross. It’s time to invest in a pair of waterproof boots.
And, yes I’m wearing leg warmers circa 1985 and yes that Whole Foods bag was about to rip into a pile of soggy paper. Love. Boston. Winter.
Once home and sufficiently dry I set about making the quinoa cookies when I realized I had no bananas! I was just at the store and didn’t think to pick them up, errr. Frustrated but not deterred I spotted some dates and thought I’d experiment. One experiment led to another and I now have four different flavors of quinoa cookies to share that are all banana free. Happy accident, but I know some people (like my sister) don’t like bananas. This cookie is for you.
Quinoa Cookies Remixed (vegan, gluten-free)
3/4 cup cooked quinoa (using this cooking method)
3/4 cup almond meal
1 cup gluten-free oats (1/2 cup processed into flour, 1/2 cup left whole)
2 tablespoon hulled hemp seed, optional
2 tablespoons flaxseed meal mixed with 2.5 tablespoons water
3/4 cup pitted dates (~12 dates)
3/4 cup almond milk
1 teaspoon vanilla
1 tablespoon maple syrup
1/2 teaspoon salt
For Ginger Lemon Quinoa Cookies:
Add 1.5 tsp ginger powder and 2 tbsp lemon zest
For Spicy Chocolate Chip Quinoa Cookies:
Add 2 tbsp chocolate chips and 1 tsp cayenne pepper
For Spicy Oatmeal Raisin Quinoa Cookies:
Add 1 tbsp cinnamon, 1 tsp cayenne pepper and 2 tbsp raisins
For Coconut Macadamia Nut Quinoa Cookies:
Add 1/4 cup shredded coconut and 2 tbsp crushed macadamia nuts
Preheat oven to 350.
Process oats in a food processor until fine flour forms.
Add processed oats, quinoa, almond meal, hemp seed and remaining unprocessed oats to a bowl.
In food processor place dates and almond milk. Process until smooth. Add to dry ingredients.
Next add flaxseed meal, vanilla, maple syrup, salt and additional mix-ins. Stir until well combined. Dough will be a bit sticky.
Create balls and drop onto a sprayed cookie sheet. I used a little more than a tablespoon for each cookie.
Bake for 20 minutes. The pictures above are all of the Spicy Oatmeal Raisin Quinoa Cookies but I particularly liked to Ginger Lemon flavor.
Warning: these can be very addicting.
Enjoy and Exhale!